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Topic: My 5th Wensleydale (Read 6733 times)

It's been awhile since I've made a Wensleydale, so I thought I would give it another go. I found this make on a small dairy's site, and they described a 1000 Litre make. I was able to get enough information (except the pH targets, but they did indicate where they were waiting for certain pH targets to get reached, without saying what those targets were - those experienced with pH in making cheese could work out likely values). Anyway, this is a long procedure, but a fairly easy one without any particularly difficult steps. I've had it turn out some fantastic cheese, so I know it works. Fingers crossed this is one of them! This could be cut into at Christmas, but I might age it out a few months longer.

Anyway, it's just going down for its overnight nap, so I'll try and get some photos up tomorrow when it comes out of the press.

Ok, out of the press after work today. Had a few minor tilts during pressing, but more or less got it level in the end. The weight is 1492g, with height and width of 6.7 and 15.7 cm, respectively. That translates to a density of 1.15 g/cm3. Will now air dry for 4 or 5 days, then move to the fridge. Humidity in the apartment is around 68% at the moment, and temperature around 20-21 C through the day, so should be ok.

This has been a pretty low maintenance cheese. Just had to brush back the mould every so often. Developed a very nice rustic rind. It did crack a bit on one face, but nothing major (due to low humidity). The slice I cut today (close to 6 months on) is near the crack and no signs of mould intrusions. The paste smells fantastic, though I've not tried it yet. The cheese now weighs 1026g, and measures 14.4 x 5.7 cm, so 1.09 g/cm3. That's a pretty good result. This is a fairly straightforward Wensleydale type make. Will post tasting notes after I try it for lunch. :)

It's a very nice cheese. A long lasting flavour, good texture, though not as crumbly as Wensledale should be. No signs of any bitterness, which is good. Doesn't have the sharp bite of a vintage cheddar, but it's only 6 months, so it really shouldn't. It does have a really nice flavour, and there's something that I can't describe. At first I thought citrus or apples, but that's not right. It's just this nice bright note mixed in there (yah, I know, that's a lot of help). Anyway, needless to say, it's a success. I'm quite pleased.

- Jeff

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Thanks Katkooks! This is a decent protocol to give a try. You don't need to age it 6 months, and it would probably be ready in 2 or 3.

Thansk Geo! Yah, it's a bit drier than typical Wensleydale, but not overly so. Aged without vac seal or waxing, but it's still held up nicely. I think Wensleydale is also to market around 2 or 3 months (typically). Not sure on that though.

Thanks Digitalsmgital! Lunch was very nice.

- Jeff

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The wise do not always start out on the right path, but they do know when to change course.

I'm tempted to give you two cheeses Jeff: one for the wonderful result and another for the great picture. But one you get, as I'm envious about the beautiful color differential from rind-to-paste. Forgive me but I'm not familiar with Wenselydale so how did you get that result?

Wensleydale is a British Cheddar type cheese. I've only had the real stuff once or twice, and it's moist, but crumbly, etc. Has a very nice flavour that pairs well with apples. My makes do not have the crumbly texture, but I still like the result. The rind is just natural moulds that developed in my cave (wine fridge with ripening boxes). It's six months of aging, never vac. sealed or waxed. Not washed with brine, just brushed until the rind developed. Flipped morning and evening every day. So, nothing really special was done. If it gets too moist, the rind will develop "black spot", which is unsightly but doesn't affect the flavour.

- Jeff

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The wise do not always start out on the right path, but they do know when to change course.